Ingredients
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For the rice:
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1 tablespoon Saffron
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2 tablespoons Vegetable butter
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1 stick Cinnamon
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10 Cardamom seeds
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2 Star anise
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4 Clove
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To taste Salt and pepper
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For the chicken:
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1 pack Vegan chicken
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2-cm fresh Ginger
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1 tablespoon Vegetable butter
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1 tablespoon Turmeric
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1 tablespoon Cumin
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1 cup Basmati rice
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10 Coriander seeds
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To garnish:
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1 tablespoon fresh Parsley
Directions
Biryani is a mixed rice dish that has its origins in the Muslim cuisine of India. It’s rice mixed with meat and spices, that make of it a fragrant, flavourful, and colourful dish. Byriani is lean and satisfying, and very easy to make vegan by substituting meat with vegan chicken fillets.
To prepare, start with cooking the rice in a melted butter, spices, and saffron water. Then, cook the chicken in butter and spices. Finally, mix them all together and finish the cooking.
Serve hot!
Steps
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1
Done
20 minutes
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Cook the riceBoil 50 cl of water, then pour it over the saffron. Set aside. Melt the butter in the rice pot, and add the cinnamon stick, star anise, crushed cardamom seeds (it’s enough to slice them open), and clove. As the butter starts to bubble, add the rice and stir it until all the grains become transparent. Finally, pour the saffron water over the rice, passing it through a strainer. Cook for 15 minutes, until the rice is fluffy and soft. Then, set aside while keeping it warm. |
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2
Done
10 minutes
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Cook the chickenRinse well the ginger root and grate it. In a casserole, heat the rest of the butter and add the ground cumin, ginger, and turmeric. Cook for 1 minute, stirring, then add the vegan chicken and cook for 5 minutes, until it’s well golden. |
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3
Done
5 minutes
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MixAdd the rice to the casserole and mix it well with the vegan chicken. Adjust the flavour with salt and pepper, then add the fresh parsley and mix again. Take off the heat. |
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4
Done
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ServeServe hot and enjoy! You can store the leftovers refrigerated in a closed container for 2-3 days. |
